If you love the center of a chocolate chip cookie more than the edges, this recipe is for you.
This cookie skillet is soft in the middle, perfectly golden around the edges, mixed and baked in one pan for maximum coziness and minimal cleanup. It’s the kind of dessert you make when you want something homemade… but fast.
Why You’ll Love This Cookie Skillet
- Mix and bake in the same
pan (Lodge Cast Iron is the best!) - No chilling required
- Bakes in 20-25 minutes
- Perfect for sharing and when you need to feed a crowd
- Easily customizable: chocolate chunks, mini chocolate chips, milk/white/dark chocolate as desired, nuts, no nuts, sprinkles, etc.
Serve it warm with a scoop of vanilla ice cream and watch it disappear.
Customize your Cookie Skillet
- Add chopped pecans or walnuts
- Swirl in peanut butter or Nutella
- Sprinkle flaky sea salt on top before baking
- Use a mix of dark and milk chocolate
This is the kind of recipe that feels special but takes almost no effort — perfect for last-minute guests, Friday night movie nights, or when you just need something warm and sweet.
Equipment Used to make this Cookie Skillet
12″ Cast Iron Skillet
Whisk
Mini Chocolate Chips
Maldon Flakey Sea Salt
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The Easiest Gooey Cookie Skillet (One Pan)
This cookie skillet is soft in the middle, perfectly golden around the edges, mixed and baked in one pan for maximum coziness and minimal cleanup.
Ingredients
- 1 cup melted butter salted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 2.5 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups chocolate chips
- Flakey Sea Salt after baking
Instructions
- Preheat oven to 350°F.
- On low-medium heat, heat a 12" cast iron skillet. Meanwhile get the rest of the ingredients together.
- Add butter to skillet and melt (you may brown the butter at this stage for extra flavor). If you're not going to brown the butter, remove skillet from heat about 3/4 of the way through melting the butter. Then whisk until fully melted. This reduces the amount of cooling time.
- Remove from heat and let cool for 10 minutes.
- Stir in sugars. Mix with a wooden spoon.
- Add eggs and stir until well incorporated (This is why butter needs to cool. No scrambled eggs!)
- Add vanilla extract. Stir again.
- Add flour, baking soda, baking powder and salt. Gently stir until well mixed. Use a rubber spatula to scrape down flour off the sides of the cast iron.
- Add chocolate of choice and gently fold in.
- Spread the batter evenly throughout the cast iron.
- Bake skillet for 20-25 minutes, or until mostly set in the center. You can do less time if you want it super gooey.
- Top with flakey sea salt (Maldon is my favorite)
- Let cool slightly (if you can wait), then dig in. Serve while warm with vanilla ice cream and more chocolate syrup.
